Barbecued Za'atar Lamb with Avocado Fattoush - Australian Avocados

Ingredients

• 2 small pita bread
• ⅓ cup extra-virgin olive oil, plus extra for drizzling
• 2 ½ tbsp za’atar
• 2 tbsp sumac
• 2 lemons, juiced. Finely grated rind of ½ lemon
• 2 garlic cloves, finely chopped
• 12 lamb cutlets
• 2 large Hass avocados, halved, peeled and cut into wedges
• 2 Lebanese cucumbers, coarsely diced
• 200 g yellow grape tomatoes, sliced
• 1 small baby cos lettuce, coarsely chopped
• ¾ cup each of mint and flat-leaf parsley, coarsely chopped
• 3 spring onions, thinly sliced
• Crushed pistachios and lemon wedges, to serve